Pre-bottling coadjunct with a balanced formulation made of ascorbic acid, citric acid, potassium metabisulfite and tannin. It is recommended to protect bottled wine from undergoing alteration caused by oxidation: pinking, iron haze, premature and atypical ageing. Each component in the blend reacts in synergy with the others in a calibrated way to block any oxidation that could occur due to oxygen absorption during bottling. CITROSTAB rH can be used also during bulk wine storage every time it undergoes an operation that causes oxygen absorption.
Special blend of yeast derivative, PVPP and untoasted oak tannin, EnartisStab SLI prevents the degradation and oxidation of wine aromas during storage. It is recommended for the protection of wines that have already been clarified, filtered and eventually stabilized and that by consequence, are very sensitive to oxidation. EnartisStab SLI will protect wine from oxidation by providing solids capable of consuming accumulated oxygen while lowering the redox potential.
Microgranulated gallic tannin with high antioxidant activity. It can be added to the wine to enhance SO2 antioxidant and antimicrobial activity. Sensory neutral and very effective even at low doses, EnartisTan Blanc does not affect wine aroma. In white wines, it prevents the reductive characters caused by exposure to ultraviolet (light-struck defect).
Composed of highly reactive tannins that limit oxidation and the activity of oxidative enzymes. In case of grapes affected by Botrytis cinerea, EnartisTan Antibotrytis reduces the action of the oxidase (laccase) produced by the parasitic fungus. In case of cold-soak, EnartisTan Antibotrytis prevents loss of quality due to the oxidation of anthocyanins, the molecules responsible for the color of red grapes, and aromatic compounds. In the treatment of healthy grapes, EnartisTan Antibotrytis has an antioxidant effect that is synergistic with SO2.
A blend of gallic and condensed tannins extracted from lemon wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Aroma White, Vintage White, ES181 and Q Citrus).
EnartisTan Arom is a blend of tannins and inactivated yeas specifically formulated for the treatment of white and rosé juice. The tannins, consisting of hydrolyzable, high molecular weight tannins, are particularly reactive with grape proteins that affect protein stability in finished wines. The inactivated yeast provides amino acids with antioxidant activity that are an important source of thiol precursors.